Kevin Belton's NEW ORLEANS CELEBRATIONS
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Kevin Belton’s Belton’s Kevin NEW ORLEANS CELEBRATIONS NEW ORLEANS $24.99 U.S. Jacketless Hardcover 8 x 9 in, 192 Pages 100 Color Photographs Pub Date: April 2019 9 CONTENTS 0 Acknowledgments 6 Louisiana Blue Crab 102 Introduction 9 Étouffée 108 The French Quarter 15 Bastille Day 116 Jazzy Fest Food 21 Fried Chicken 123 Que Up The BBQ 27 Oktoberfest 131 The Oyster Fest 33 The Powdery Beignet 139 Creole Tomato 41 New Orleans Neighborhoods 145 Gumbo 47 Shrimp 153 Crawfish 53 New Orleans Italian Boudin 59 The Sicilian Way 159 The Sweet Strawberry 65 Cajun Cooking Culture 167 Flavorful Catfish 71 Celebrating Latin The Hand Pie 77 Influence 173 Jammin’ on Jambalaya 84 The New Orleans Burger 180 Rice 90 Index 188 Greek Heritage 96 SHRIMP RÉMOULADE PO’ BOY Serves 4 2 pounds shrimp, peeled 2 sprigs fresh thyme 1⁄4 cup kosher salt and deveined 3 bay leaves Rémoulade Sauce 6 cloves garlic, peeled 1 gallon water 1 loaf French bread 1 tablespoon red pepper flakes 2 lemons, halved 1 head iceberg lettuce, shredded 1 tablespoon black peppercorns 1 small onion, halved 3 tomatoes, sliced 1 tablespoon celery seeds Rinse shrimp in cold water and set aside. stop shrimp from cooking. Strain and place shrimp in refrigerator and chill. In square of cheesecloth, add garlic, red pepper flakes, peppercorns, celery seeds, Place shrimp in a bowl and add Rémoulade thyme, and bay leaves, tying with string and Sauce, stirring to coat shrimp. making a sachet. Cut open French bread, add shrimp. Top with In a stock pot, add water, herb sachet, lemons, lettuce and sliced tomatoes. onion, and salt. Bring to a boil, add shrimp, and Note: I often smoke the shrimp to give them cook for 3 minutes. Turn off heat and let set an added flavor. I suggest you follow the for 5 minutes to absorb flavor. Remove sachet, manufacturer’s directions for cooking time. lemons, and onion. Add ice to pot to cool and RÉMOULADE SAUCE Makes 2 cups 1⁄ 3 cup olive oil 2 tablespoons paprika 1⁄ 2 cup Creole mustard 2 tablespoons red wine vinegar 1⁄ 8 teaspoon white pepper 1⁄ 2 cup sliced green onions 1 tablespoon Creole seasoning 1 tablespoon Worcestershire sauce 1⁄ 2 cup parsley Combine oil, vinegar, Creole seasoning, and stir. Fold in green onions and parsley. Chill paprika, and pepper. Mix thoroughly. Add until ready to use. Worcestershire sauce and Creole mustard GULF FISH ÉTOUFFÉE Serves 4 to 6 3 (8-ounce) drum fillets or 1⁄ 2 cup diced celery 2 to 3 cups seafood stock any white, firm, and flaky 1⁄ 2 cup diced red bell pepper 2 tablespoons lemon juice fish, cut into thirds 1 clove garlic, minced 1 tablespoon Worcestershire sauce 3 tablespoons Creole 1 seasoning, divided ⁄ 2 teaspoon white pepper 1 teaspoon hot sauce 1 4 tablespoons butter 1 teaspoon kosher salt ⁄4 cup chopped parsley 1 1 cup diced onion 2 tablespoons lemon zest ⁄ 2 cup sliced green onions 1⁄ 2 cup Dry Roux Flour (page 111) Rice, for serving Rinse, pat fish dry, and season with Stir in lemon juice, Worcestershire sauce, 2 tablespoons of Creole seasoning. Place in and hot sauce; reduce heat and simmer for refrigerator to chill. 10 minutes. Stir well and gently place fish in sauce and cook, covered, for 10 minutes. Melt butter in large skillet over medium heat. Remove cover and add parsley and green Add onion, celery, and bell pepper and sauté onions. for 5 minutes. Add garlic, pepper, salt, and lemon zest, stirring for 2 minutes. Sprinkle in Place rice on serving dish, and using a spoon, 1 flour, stir, and slowly add stock, ⁄2 cup at a gently lay fish over rice, add sauce, and serve. time, until you get the consistency of gravy. GUMBO BASE Serves 8 to 12 3 cups diced onions 1 cup sliced green onions 1 tablespoon chopped garlic 1 cup diced celery 1 cup vegetable oil 2 tablespoons Creole seasoning 1 cup diced green bell pepper 1 cup all-purpose flour 8 cups chicken stock Place onions, celery, bell pepper, and green chocolate color. Pour roux on top of vegetables onions in a stock pot and set aside. in stock pot and stir. Place pot over medium heat, add garlic and Creole seasoning, and In a stainless steel or cast iron pan, heat oil stir for 2 minutes. Add stock and bring to a over medium-high heat. Add flour, and use boil. Use this as the base for gumbo recipes a whisk to slowly stir, making sure to cover of choice. the entire bottom of the pan until flour is a OKRA GUMBO Serves 8 to 12 1 1⁄ 2 pounds andouille sausage, 1 recipe Gumbo Base Cooked rice, to serve cut in half and sliced 2 pounds shrimp, peeled 1 pound okra, sliced and deveined Add andouille sausage and okra to a stock pot of hot Gumbo Base, and simmer for 20 minutes on medium heat. Add shrimp and cook for additional 10 minutes. Serve over rice. CRAWFISH PIES Serves 8 to 12 FILLING 1 tablespoon minced garlic Vegetable oil, for deep frying 1 tablespoon vegetable oil 1 pound crawfish meat, finely chopped DOUGH 1 tablespoon butter 1⁄ 2 cup vegetable shortening Chicken stock, as needed 1⁄ 2 cup diced onion 2 1⁄ 2 cups all-purpose flour, divided 2 tablespoons kosher salt 1⁄ 2 cup diced red bell pepper 1 egg yolk 2 tablespoons Creole seasoning 1⁄ 2 cup diced celery 1⁄ 2 cup water 1 tablespoon hot sauce 1⁄ 2 cup thinly sliced green onions 1 egg 1 teaspoon cayenne pepper 1⁄4 cup finely chopped parsley 1 tablespoon water FILLING In a heavy-bottom sauté pan, heat dough. Turn out onto a floured surface and oil and butter over medium-high heat. Add sprinkle remaining flour on top, a little at a onion, bell pepper, and celery and sauté about time, working it in until dough is smooth. 15 minutes or until vegetables are softened. Preheat fryer to 375 degrees. Roll out the Add green onions, parsley, and garlic and dough on a lightly floured surface and cut into sauté for 5 minutes. Add crawfish, stirring well, 3- to 5-inch rounds. Portion out the crawfish and cook for another 5 minutes. Add small mixture onto 1 side of each of the rounds. amounts of stock as necessary to prevent Whisk whole egg and water together for the sticking. Season with salt, Creole seasoning, egg wash. Brush edges of dough with egg wash hot sauce, and cayenne pepper. Remove from then fold dough over, and using a fork, press heat and let cool. edges to seal. Don’t brush the egg wash on the DOUGH Cut shortening into 2 cups of flour. Stir tops. Fry the pies until golden brown and drain 1 on paper towels. Serve hot. in egg yolk and ⁄2 cup water to form a sticky RED VELVET FUNNEL CAKES WITH CREAM CHEESE DRIZZLE Serves 6 3 to 4 cups vegetable 1⁄4 cup sugar 1 tablespoon apple cider vinegar oil, for frying 1 teaspoon light brown sugar 1⁄ 2 teaspoon baking soda 2 cups all-purpose flour 1 1⁄ 2 cups milk 2 tablespoons red food coloring 1 tablespoon cocoa powder 1 teaspoon pure vanilla extract 1⁄ 3 cup powdered sugar, 1 ⁄ 2 teaspoon baking powder 2 eggs for dusting 1⁄ 2 teaspoon kosher salt Heat oil, 2 inches deep, in a medium skillet may have to cut the spout on the squeeze over medium-high heat. bottle to make spout a little wider. The squeeze bottle is easier to use. Whisk flour, cocoa powder, baking powder, salt, sugar, brown sugar, milk, vanilla, eggs, vinegar, Squeeze the batter in a circular motion into baking soda, and red food coloring together in the oil. Let it cook for about 1 minute before a large bowl. flipping to the other side to cook for another 1 minute. Remove to a plate lined with paper Pour ⁄2 cup of batter into a ziplock bag or towels to drain. Sprinkle with a generous plastic squeeze bottle with a spout. Snip a amount of powdered sugar and then top with small bit of the corner of the bag off, or you Cream Cheese Drizzle and serve warm. CREAM CHEESE DRIZZLE Makes 2 cups 8 ounces cream cheese, softened 1⁄ 2 cup sugar 1 to 2 tablespoons lemon juice 1 cup sour cream 1 teaspoon vanilla Mix all ingredients until well-blended. Serve immediately, or cover and refrigerate until ready to use..